A slightly unusual oven baked omelet with bacon and mushroom

Oven baked omelet 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊

What kind of dish is Oven baked omelet ?

The appeal of omelet is the variety of ingredients and cooking methods.

In France, where the omelette is said to have originated, the fluffy Mont Saint-Michel omelette, made with meringue, is famous.

Potatoes are an essential ingredient in Spanish omelet (tortilla), and green peppers and cheese are essential ingredients in the American Denver omelette.

In Berlin, there is an egg dish similar to the Spanish omelette called Hoppelpoppel.

In Japan, all of these are considered to be omelet. Therefore, there are no rules regarding the ingredients or cooking method of omelet.

If I had to say, the most popular one is the omelet served at hotel breakfasts.

This has no ingredients and is made with very simple ingredients such as eggs, cream, and milk. Ketchup or demi-glace sauce is used as a topping.

Omelet, which is often made at home, is made by frying minced beef and mixed vegetables and seasoning them with ketchup, then wrapping the ingredients in a thinly fried egg.

Baking omelet in the oven is a bit unusual, but I like this method. It’s easy, and once you put it in the oven, you can do other things while it bakes.

If you make it this way, you won’t have to worry about it being undercooked or losing its shape when you flip it.

Also see the recipe for Spanish omelette.　👉　Colorful Spanish omelet

NUTRITION FACTS of Oveb baked omelet

612 kcal Protein 40.3g Fat 44.9g Carbs 16.8g Salt Equivalents 4.7g

INGREDIENTS for Oven baked omelet

• Bacon (50g)
• Rape blossoms or spinach (90g)
• Shimeji mushrooms (50g)
• Garlic (3g)
• 3 eggs
• Milk (150g)
• Consommé powder (6g)
• Cheese (30g) or grated cheese (8g) 　Use your favorite cheese.

Nano hana (rape blossom) is an essential ingredient in spring in Japan. It is similar to spinach but has a slightly bitter taste. Nanohana is commonly used in tempura and ohitashi. The seeds of nanohana are the raw material for canola oil.

(Use a 15cm x 15cm mold)　

Oven baked omelet COOKING INSTRUCTIONS

1. Cut the bacon into strips.
2. Wash the rape blossoms and cut them into 2cm lengths.
3. Cut off the bottom parts of the shimeji mushrooms.
4. Slice the garlic.
5. Fry the bacon, rape blossoms, shimeji mushrooms, and garlic in oil.
6. When the vegetables are soft, turn off the heat and let cool.
7. Mix the vegetables, eggs, milk, consomme, and cheese.
8. Pour into a mold. (It will be easier to remove from the mold if you line it with parchment paper. The mixture will expand during baking, so keep the egg mixture about 80% full of the mold.)
9. Preheat the oven to 200°C.
10. Bake the omelet at 200°C for 20 minutes, then reduce the temperature to 170°C and bake for 15 minutes.

---